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Thriving On Plants

50 episodes in the feed.


Cherie Tu is Thriving On Plants

20 Jun 2017 at 7:01am
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RECIPE #1: Sweet potatoes stuffed with curried chickpeas

Serves: 6 (1 whole sweet potato + as much chickpea filling as you desire)

Prep: 10 minutes

Cook: 40-50 minutes


- I know I only used 4 sweet potatoes in the video but I ended up with a lot more leftover chickpea mixture so baking 6 is ideal! You can obviously just have that with rice instead if you prefer

- Save the liquid from the can of chickpeas if you want to be even more budget friendly in a sense since ‘aquafaba’ can be used as an egg replacer, can be made into whipped cream etc.

- Cooking your own chickpeas will probably work out to be cheaper – please do this if you prefer! I generally use canned ones at home and didn’t have any on hand when I filmed this

- I understand spices can be expensive if you don’t already have them around, but they do last a LONG time and are very versatile and add lots of flavour to dishes, particularly if you’re only working with a few simple ingredients

- The lemon/lime wedge & green onion to garnish is optional of course, just did it for presentation!

• 6 Medium Sweet Potatoes (~2kgs) - $6

• 2 Cans of Chickpeas, Drained & Rinsed - $.160

• 1 Can of Diced Tomatoes – $0.80

• 1 Can Coconut Milk – $1.50

• 1 Onion, Diced - $0.40

• 3 Large Kale Leaves, Destemmed and Roughly Chopped - $1.00

• 1 Tsp Curry Powder $0.05

• 1 Tsp Turmeric $0.05

• 1 Tsp Garlic Powder $0.05

• ½ Tsp Garam Masala $0.05

• ½ Tsp Cumin $0.05

• Salt & pepper to Taste $0.05

*** TOTAL = $11.65 for the entire recipe $1.95 per serving ***


1. Poke holes in your sweet potatoes using a fork, place onto a baking tray lined with baking paper and bake at 180*C for 40-50 minutes or until cooked

2. In the meantime, add a splash of water to your pan and heat on high heat. Add in diced onions and saute for 2 minutes until softened and fragrant.

3. Add in your chickpeas and spices, lower heat to medium and cook for 1 minute.

4. Pour in diced tomatoes and coconut milk, stir through until well-combined.

5. Once boiling, lower heat and simmer until colour has become a vibrant orange/red and the liquid has reduced down.

6. Add in kale, pop lid on and steam for 2-3 minutes. Take off lid and stir through.

7. Remove sweet potatoes from the oven, make a slit in the middle or simply slice all the way in half and pour the curried chickpea mixture into each. Enjoy!

RECIPE #2: Lentil Bolognese

Serves: 6

Prep: 10 minutes

Cook: 25 minutes


- Once again, I believe cooking your own lentils will be a lot cheaper – opt to do this for an even more budget friendly option!

- The sugar used in this recipe is to just take away any acidic taste. Because we’re using canned tomatoes, we generally aren’t able to achieve the sweetness obtained from cooking down fresh ripe tomatoes.

- Fresh basil as garnish is optional once again, I just picked them from my yard hahahahaha

• 500g Dried Spaghetti - $2.00

• 2 Cans Diced Tomatoes - $1.60

• 1 Carrot, Diced - $0.30

• 2 Cans of Lentils - $1.60

• 1 Onion, diced - $0.40

• 1 clove garlic - $0.10

• 1 tsp coconut sugar - $0.10

• 1 tsp dried oregano - $0.05

• Salt & pepper - $0.05

• 1 cup water - Didn’t edit this into the video woops :(

• A few fresh basil leaves to garnish (Optional)

*** TOTAL = $6.20 for the entire recipe $1.05 per serving ***


1. Cook pasta until al dente

2. In the meantime, add a splash of water to the pan and cook onion and carrot and cook for 2 minutes.

3. Pour in canned diced tomatoes, lentils, water & herbs/spices. Stir through and bring to the boil. Once boiling, lower heat and simmer for 20 minutes or until liquid has reduced and all ingredients have cooked through.

4. Add spaghetti into sauce and stir through.

5. Transfer into bowl and serve!

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